Aunt Cheryl's Buttermilk Syrup

Dustin's Aunt Cheryl got this recipe from The Royal Fork restaurant in Sioux Falls. Everyone in the family seems to use it and it is the only syrup I ever use for breakfast meals. It truly is amazing. This recipe calls for a lot but you can cut it in half. We like to freeze the extra syrup so we always have some on hand.

Yield: 1 1/2 gallons

3 1/2 quarts sugar
2 quarts buttermilk
2 pounds butter
2 cups corn syrup
3 tablespoons baking soda
1/2 cup vanilla -- I used Mexican vanilla

It is a must to use a very large, even huge pot for this recipe.

Melt butter over a low flame. Add sugar, buttermilk, and corn syrup, mix well.

Bring to a boil. Simmer for 1 1/2 hours or until thickens, stirring occasionally

Put the pot in your sink, add baking soda and stir. Add vanilla and stir.

Remove from heat and place in serving size containers.

Store in the refrigerator or freezer. Separation will occur. Reheat and stir before serving.

*An urgent message - use a large enough kettle. I can't tell you how much it boils up and over after adding the soda. You will loose so much of the syrup and make such a HUGE mess if your kettle isn't large enough. You should put the kettle in the sink when adding soda so that if you do have a boil over, it will not be a huge mess to clean nor mess up your stove with all that sweet and sticky syrup. I added 1 Tbsp at a time and this helped!

Yum Pancakes!

I made these a couple days ago for the people helping us move out of our apartment. We are currently moving from Provo, Utah to Santa Rosa, California. Everyone loved them! It also helps to have Aunt Cheryl's buttermilk syrup recipe. Ohhhhh yummy!

Best Pancakes Ever!!

3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 tbsp. sugar
3 eggs
2 1/2 - 3 c. plain Mountain High brand yogurt
1/2 c. butter, melted
2 c. all-purpose flour

Mix all ingredients. If it seems too thick, add milk a little at a time until it reaches a good "pancake batter" consistency.

Oh my YUM tacos!

Blackened Fish Tacos (Or shredded chicken if you don't like fish)

I am obsessed with tacos. Whenever someone asks where we should go eat, I always pick some place with tacos. I have been buying a lot of salmon lately so I had a craving for that and I happen to have tortillas in the cupboard of course... haha. And so I jumped up and randomly decided to try a new blackened salmon fish recipe. (I really like the blackened fish tacos from Rubios) thats where my inspiration came from.

Anyway, I looked up some recipes online and I found one that I 'tweeked' as my husband would say. The way they did it took too much time. When I want tacos I want theme done fast haha.

Ingredients:

*2 portions salmon

*1 tbs chili powder

*1/4 cayenne pepper (optional)

*1/2 tsp sugar

*1/4 tsp salt

*1/4 C flour

*2 tbs olive oil

*tortillas (preferably ones that don't fall apart easily...)

*limes

*Canned corn

*Tri-color coleslaw (pre-cut at store)

*Cilantro Aioli

Cilantro Aioli: (Very simple)

*1/2 C Mayo

*1/2 C Sour cream

*Cilantro

*Lime squeeze

*1/2 tsp garlic powder

*1 T chipotle sauce

Directions:

1. Heat oil in heavy-bottomed skillet (preferably cast iron) over medium high heat until smoking.
2. Meanwhile, mix chili powder, cayenne, sugar and salt with the flour in a shallow bowl. Dredge salmon in flour mixture and transfer to hot skillet. Cook until very brown, then flip. Continue cooking till flesh is just opaque. Set aside.
3. Wipe oil from skillet, and throw in tortillas to warm. Arrange the fish, flaked into chunks or just a strip like what I do..., corn, coleslaw and a squeeze of lime on one half of a warmed tortilla and drizzle with aioli. Fold in half to serve.

Grilled Salmon and Rice Pilaf

I recently have been wanting to cook with more fish since it is so healthy and I want a different protein than chicken, pork and some beef (which I barely eat). Chicken and beef especially because of how a lot of the animals are taken care of I'll just say. So you can't go wrong with salmon. Who doesn't like salmon?

I found this recipe on Allrecipes.com, and along with other people who have saved the recipe on that site, I agree it tastes wonderful. It is a grilling recipe but it tastes good sautéed if the weather is not cooperating too. With the soy salty taste and the sweet brown sugar, its the perfect combination!

Ingredients
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Directions:

1. Season salmon fillets with lemon pepper, garlic powder, and salt.

2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

3. Preheat grill for medium heat.

4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade.

Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Carrot Cake Cupcakes w/ Cream cheese Frosting

Ok so you know when you are trying a Paula Dean recipe it is going to be good because her recipes are definitely not healthy ones... She loves butter lol. But don't worry the only butter in this is in the frosting. Which is the best part haha! But seriously, these are amazing! Best cupcakes ever!

Ingredients

• 4 eggs
• 3/4 cup vegetable oil
• 1/2 cup apple sauce
• 1 cup sugar
• 1 cup brown sugar
• 1 8-oz. can of crushed pineapple, well drained
• 3 teaspoons vanilla extract, divided
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• Small pinch of ground cloves
• 3 cups grated carrots, grate on larger side of cheese grater
• 1 cup chopped pecans
• For Frosting:
• 1/2 cup butter, softened
• 8 oz. cream cheese, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• Fresh coconut, shaved and toasted for garnish (optional)

Steps

Preheat oven to 350 degrees F. In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves. Stir in carrots. Fold in pecans. Pour into muffin tin lined with beautiful paper or foil liners. Fill each liner 3/4 full. Bake in the preheated oven for 18-20 min. Let cupcakes cool completely. While cooling, prepare frosting.

Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Pile the frosting high on the cooled cupcakes and garnish with the toasted coconut if desired.

Spinach & Strawberry Salad w/ Poppyseed Dressing

• On Easter sunday I made this salad and everyone loved it. I love salads with fruit so I put a little extra strawberries in there...
• 
  
• Ingredients:
• 2 bunches spinach, rinsed and torn into bite-size pieces
• 4 cups sliced strawberries
• 1/2 cup vegetable oil
• 1/4 cup white wine vinegar
• 1/2 cup white sugar
• 1/4 teaspoon paprika
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 
  

Directions:

1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Bourbon-Pecan Pumpkin Butter Pie

I got this recipe from Williams-Sonoma. Excellent.

Ingredients:

• 4 eggs
• 2 cups (about 1 1/3 jars) pecan pumpkin butter
• 1 3/4 cups plus 1 Tbs. evaporated milk
• 3 Tbs. bourbon
• 1 prebaked and cooled deep-dish piecrust (see related recipe at left)
• Whipped cream for serving

Directions:

Position a rack in the lower third of an oven. Place a cookie sheet on the rack. Preheat the oven to 325°F. (The pie dish will sit on the cookie sheet, which will help the bottom of the crust to brown.)

In a large bowl, gently whisk the eggs. Add the pecan pumpkin butter, evaporated milk and bourbon and whisk until well combined. Pour the filling into the prebaked piecrust and bake until the center of the pie is just set, 1 to 1 1/4 hours. Check the crust after 30 minutes; if the edges begin to brown too quickly, cover them with aluminum foil.

Transfer the pie to a wire rack and let cool for at least 4 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate up to overnight.

To serve, cut the pie into slices and serve with whipped cream. Serves 8 to 10.

Mashed Potatoes with Bacon and Chives

• Ingredients:
• 5 garlic cloves, unpeeled
• 2 Tbs. olive oil
• 3 lb. russet potatoes, peeled and cut into 2-inch pieces
• 1 Tbs. kosher salt, plus more, to taste
• 2 cups half-and-half
• 3 Tbs. unsalted butter, cut into 3 pieces
• 3 Tbs. minced fresh chives
• 8 oz. bacon, cut into 1/4-inch pieces and cooked until crispy
• Freshly ground pepper, to taste

Directions:

Preheat an oven to 350°F.

Place the garlic cloves on a piece of aluminum foil and drizzle with the olive oil. Fold over the foil to enclose the garlic and roast for about 30 minutes. Remove from the oven. When the cloves are cool enough to handle, peel them and mince enough garlic to measure 1 Tbs. Reserve any remaining garlic for another use.

Meanwhile, put the potatoes in a large pot. Add the 1 Tbs. salt and enough water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes. Drain well in a colander.

Set the pot over low heat, add the half-and-half, butter and the 1 Tbs. roasted garlic and whisk until the butter melts. Set a potato ricer over the pot and pass the potatoes through in batches. Using a silicone spatula, fold the potatoes into the liquid until the mixture is smooth and creamy. Stir in the chives and bacon, and season with salt and pepper. Transfer the potatoes to a warmed serving bowl and serve immediately.

Serves 8-10

My Chicken Sauce

If you want just to cook a simple lemony chicken kind of meal I use these ingredients for lemon herb chicken. I have a habit of not really measuring for this sauce because I mix it up every time. But this is basically what I put in it

2 TB Olive oil

Chicken broth

1/2 cup chopped onions (depends on how much chicken I am cooking)

1 TB butter

1 TB mustard

2 TB White wine

1 TB Lemon juice

Lemon pepper seasoning

Clove of garlic

Tortilla Casserole

This recipe is a combination of my best friends tortilla casserole and my own. My friend Sierra is partially spanish and makes some amazing mexican recipes.

Ingredients:

1 can cream of chicken

1 can cream of mushroom

3/4 cup Medium Pace Salsa

4 small white corn tortillas

Tortilla chips

2-4 cooked chicken (dice) - (I use my canned chicken that Dustin and I make every year.)

Jack cheese

Directions:

1. Mix both creams and salsa. Put a little on the bottom of baking dish. (13x9)

2. Layer 2 tortillas, chicken, half cheese and then the rest of the sauce.

3. Tear other 2 tortillas into pieces and spread. Crinkle 2 small handfulls of chips and sprinkle over the dish. Put the rest of the cheese on top and put in the oven for 30-40 minutes.

Oven Temperature: 375

Risotto with Butternut squash, leeks and basil

I made this recipe over the holidays this last Christmas and the butternut squash taste definitely made it a very holiday-ish dish. Risotto is my favorite kind of rice. It is very creamy and almost like pasta.

Ingredients

3 tablespoons olive oil, divided
4 cups 1/2-inch cubes peeled butternut squash (from 2 1/4 pounds squash)
1 bundle of green onions- chopped/diced
1 tablespoon chopped fresh thyme
2 cups arborio rice
4 14-ounce cans (or more) vegetable broth
1 cup chopped fresh basil
3/4 cup freshly grated Parmesan cheese plus additional (for serving)

Directions:

1. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.
2. Reduce heat to medium; add remaining 1 tablespoon oil, green onions, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes.

3. Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper.

4. Transfer to large bowl and serve with additional Parmesan cheese.

Makes 8 servings.

Takes about an hour to cook.

Capellini Pomodoro

If any of you have been to Olive Garden and know their menu well you might have tried this simple pasta recipe. It is one of their smaller calorie pastas. Very simple but has a yummy italian taste. I was able to find this recipe and I would love to share it with you.

Ingredients:

2 cloves garlic - minced

2 pounds plum tomatoes - seeded/diced

1 oz fresh basil leaves -minced

1/3 cup extra virgin olive oil

3 oz parmesan cheese

12 0z dry angel hair pasta - cooked

1/4 teaspoon pepper

Directions:

1. Heat olive poil and garlic. (Cook garlic until it is white)

2. Add tomatoes and pepper. Heat through stirring for 2-3 minutes.

3. Tomatoes shouldn't lose shape. Remove from heat.

4. Transfer hot cooked pasta to large bowl. Toss with tomato mix, basil and half of parmesan cheese.

5. Serve with remaining cheese.